Seven-Hour Leg of Lamb – Bruno Albouze

By Bruno Albouze · 420 min

Ingredients

Instructions

1. Heat a Dutch oven over medium heat. Add the oil and butter, then sear the lamb fat side first for 8 minutes until well browned, then sear the other sides for 4 minutes each. Remove the meat and let it rest.
2. Set a fan oven to 230°F/110°C, or 260°F/125°C for a conventional oven.
3. Cook the mirepoix over high heat for 5 minutes. Add the tomato paste, bouquet garni and spices, and cook for 5 more minutes.
4. Deglaze with the wine and reduce by half. Add the stock and butter, return the roast to the pot, bring to a boil and cover. Keep the liquid below one-third of the height of the meat.
5. Braise the lamb for 7 hours.
6. Once the roast is out, if there is little liquid left, add chicken stock, heat and stir. Strain into a saucepan, add more stock if needed, and reduce to the desired consistency, skimming impurities. Adjust the seasoning with spices, Worcestershire sauce and ketchup. Off the heat, whisk in the butter just before serving and keep warm.
7. Peel the potatoes and keep them in cold water until cooking. Drain, pat dry, and coat the potatoes and garlic with oil, spices and herbs. Spread them over two baking trays and bake at 425°F/220°C for about 40 minutes, stirring now and then. Spread the persillade over the potatoes and roast 5 more minutes.
8. Place the leg of lamb in a 390°F/190°C preheated oven for 25 minutes, then turn the oven off and leave the roast inside until serving.

Summarized from Bruno Albouze's video. Watch it for the details.

More recipes with

GarlicOnionCarrotPotatoTomato pasteLamb